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    You Are Here: Home → Appetizers

    Fried Halloumi

    January 31, 2023 by Ryan Leave a Comment

    14 shares
    Jump to Recipe Print Recipe
    close-up of fried halloumi on white plate with tomatoes, basil and balsamic vinegar
    overhead shot of halloumi that is fried on white plate with tomatoes, basil and balsamic vinegar
    overhead shot of fried halloumi on white plate with tomatoes, basil and balsamic vinegar

    This simple pan fried halloumi topped with some tomatoes, basil and balsamic vinegar is a tasty appetizer that can be prepared in under 10 minutes.

    overhead shot of halloumi that is fried on white plate with tomatoes, basil and balsamic vinegar

    I'm a fan of easy, yet tasty appetizers - from sweet potato rounds to marinated olives to pesto hummus.

    And this fried halloumi is the latest and greatest. Due to its high melting point, halloumi is perfect to lightly fry so you get a crispy exterior but slightly gooey interior.

    Why This Recipe Works

    • Simple - just lightly fry the cheese for about 2 minutes per side or until golden brown then add some tomatoes, basil and balsamic.
    • Flavorful - you get the saltiness from the halloumi that is complemented from the acid of the tomatoes and balsamic and the freshness of basil.
    • Versatile - fried halloumi is great as an appetizer on its own but can also be a part of a cheese board.
    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Step-by-Step Photos
    • FAQs
    • Pro Tips/Recipe Notes
    • Other Appetizer Recipes
    • Fried Halloumi
    overhead shot of ingredients for fried halloumi

    Ingredient Notes

    • Halloumi - this Mediterranean cheese is made from a combination of goat and sheep's milk and is known for its squeaky texture and high melting point.
    • Olive oil - used to pan-fry the cheese. You can also use flavorless oil like vegetable or canola oil.
    • Tomatoes - I'm a fan of cherry tomatoes for their bright and sweet flavor. You can also try grape tomatoes.
    • Basil - adds some freshness and slightly sweet and savory notes. Fresh oregano also works great.
    • Balsamic vinegar - adds a complex sweetness and acid that works well with the cheese. If you want even more concentrated flavors, try balsamic reduction.

    Step-by-Step Photos

    Please note full ingredient list and instructions can be found in recipe card below.

    process shots of slicing halloumi and pan frying the cheese in a pan

    Slice the cheese into ½" thickness. Heat some olive oil in non-stick pan over medium high heat.

    Add the cheese, cooking for 1-2 minutes per side or until golden brown. Flip and cook another 1-2 minutes.

    FAQs

    What is Halloumi?

    It is a semi-soft cheese usually made from a combination of goat and sheep's milk. It is known for its squeaky texture and high melting point. Because of this, it is perfect for frying, grilling or baking.

    Why Does Halloumi Not Melt?

    It gets a little scientific, but halloumi is made rennet and pressed for a shorter time which means a higher pH level. It is then dipped in hot whey which kills and bacteria. In short it is cooked twice.

    Where to Find Halloumi?

    You may not realize it but Halloumi is found today in most grocery store's in the speciality cheese section. But if your local store doesn't have it, you can always count on Costco.

    How Do I Know When the Halloumi is Done?

    Fried halloumi is done when it forms a golden crust on both sides. If you can't flip it, it's not ready.

    How Long Does It Last?

    Due to pan-frying and the texture, fried halloumi isn't best as leftovers. It's so good you probably won't have any anyway. You'll want to serve immediately or it starts to turn rubbery.

    Pro Tips/Recipe Notes

    • Make sure you slice the halloumi the same thickness so it all cooks at the same time.
    • Use a non-stick pan so it is easy to flip the cheese and it doesn't stick.
    • You can also bake the halloumi at 425°F for 20 minutes, flipping halfway through. Just drizzle with some olive oil before baking.
    • If you like fruit, add some fresh grapes or figs to the dish.
    close-up of fried halloumi on white plate with tomatoes, basil and balsamic vinegar

    Other Appetizer Recipes

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      Chicken Fritters
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      White Bean Hummus

    If you’ve tried this fried halloumi or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of halloumi that is fried on white plate with tomatoes, basil and balsamic vinegar
    Print Recipe
    5 from 1 vote

    Fried Halloumi

    This simple pan fried halloumi topped with some tomatoes, basil and balsamic vinegar is a tasty appetizer that can be prepared in under 10 minutes.
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Course: Appetizer
    Cuisine: Mediterranean
    Servings: 4
    Calories: 260kcal
    Author: Ryan Beck

    Ingredients

    • 1 (8 oz package) halloumi cheese, cut into ½" slices
    • 2 tablespoon olive oil
    • 5 cherry tomatoes, cut in half
    • 5 fresh basil leaves, julienned
    • drizzle of balsamic vinegar

    Instructions

    • Heat olive oil in non-stick pan over medium-high heat.
    • Add halloumi in even layer, making sure not to overcrowd the pan. Cook for 1-2 minutes on one side or until golden crust develops. Flip and cook for another 1-2 minutes per side.
    • Place the halloumi on a serving plate and garnish with the tomatoes, basil and balsamic.

    Notes

    • Make sure you slice the halloumi the same thickness so it all cooks at the same time.
    • Use a non-stick pan so it is easy to flip the cheese and it doesn't stick.
    • You can also bake the halloumi at 425°F for 20 minutes, flipping halfway through. Just drizzle with some olive oil before baking.
    • If you like fruit, add some fresh grapes or figs to the dish.

    Nutrition

    Serving: 1serving | Calories: 260kcal | Carbohydrates: 4g | Protein: 13g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 599mg | Potassium: 223mg | Fiber: 1g | Sugar: 3g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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